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Creamy Avocado Toast with Poached Egg Easy Sourdough Breakfast

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This comforting breakfast features creamy avocado mash, perfectly poached eggs, and crunchy rustic sourdough toast. It’s quick, easy, and endlessly adaptable for brunch, busy mornings, or a cozy meal.

Ingredients

Scale
  • 2 thick slices rustic sourdough bread (about 3.5 oz/100g each)
  • 2 tablespoons olive oil or unsalted butter (for brushing)
  • 1 medium-large ripe avocado (about 6 oz/180g)
  • 2 teaspoons fresh lemon juice
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch red chili flakes (optional)
  • 1 tablespoon chopped fresh herbs (parsley or chives, optional)
  • 2 large eggs, fresh
  • 1 teaspoon white vinegar (for poaching water)
  • 1/2 teaspoon salt (for poaching water)
  • Extra chili flakes or smoked paprika (optional, for garnish)
  • 1/2 cup microgreens or baby arugula (optional, for garnish)
  • 2 tablespoons crumbled feta or goat cheese (optional, for garnish)

Instructions

  1. Slice sourdough bread into thick (about 1-inch) pieces. Brush each side lightly with olive oil or butter.
  2. Toast bread slices in a toaster, grill pan, or under the broiler until golden brown and crisp (about 2-3 minutes per side).
  3. Halve and pit the avocado, then scoop flesh into a bowl. Add lemon juice, flaky sea salt, black pepper, and chili flakes if using. Mash with a fork until creamy but a little chunky. Adjust seasoning to taste.
  4. Fill a saucepan or deep skillet with 2-3 inches of water. Bring to a gentle simmer. Add vinegar and salt. Crack each egg into a small bowl. Gently swirl the water, then slide the egg in close to the surface. Poach for 3-4 minutes until whites are set but yolk is still runny. Remove with a slotted spoon and drain briefly on paper towel.
  5. Spread a generous layer of avocado mash over each slice of toasted sourdough. Top with a poached egg. Sprinkle with extra salt, pepper, chili flakes, and fresh herbs. Add microgreens or cheese if desired.
  6. Serve immediately while eggs are warm and yolks are still soft.

Notes

Use fresh eggs for best poaching results. Mash avocado just before serving for best color. For gluten-free, use sturdy GF bread. Poached eggs can be made ahead and reheated in hot water for 30 seconds. Avocado mash can be prepped up to 2 hours in advance and kept covered with plastic wrap. Add seasonal toppings like tomatoes or roasted veggies for variety.

Nutrition

Keywords: avocado toast, poached egg, sourdough, breakfast, brunch, easy, healthy, vegetarian, comfort food

Find it online: https://wigglebite.com/creamy-avocado-toast-with-poached-egg-easy-sourdough-breakfast/